RECIPE TITLE "Brie with Caramelized Onions, Pistachio and Cranberry"
Betty Crocker's Cookbook 9th
to 10 servings Prep:
15 min; Cook: 15 min; Bake: 10 min moderate
Delicious anytime, this makes an especially nice holiday appetizer
because of the reds and greens. You can make the onion topping up
to 24 hours ahead of time, refrigerate and reheat before spooning
over the Brie.
2 tablespoons butter or stick margarine*
1 medium onion, cut into fourths and thinly sliced
1/2 cup dried cranberries
1 tablespoon packed brown sugar
1 tablespoon balsamic vinegar
1 round (15 ounces) Brie cheese
1/4 cup coarsely chopped pistachio nuts, slivered almonds or walnuts
Crackers, if desired
1. Heat oven to 350°.
2. Melt butter in 10-inch skillet over medium heat. Cook onion in
butter 10 minutes, stirring frequently. Stir in cranberries, brown
sugar and vinegar. Cook about 5 minutes, stirring frequently, until
mixture is thickened and caramelized.
3. Lightly brush ovenproof plate with oil. Place cheese on center
of plate. Bake uncovered 8 to 10 minutes or until cheese is soft
and partially melted.
4. Spoon onion topping over cheese. Sprinkle with nuts. Serve with
*Spreads with at least 65% vegetable oil can be used.
1 Serving: Calories 245 (Calories from Fat 160); Fat 18g (Saturated
10g); Cholesterol 45mg; Sodium 470mg; Carbohydrate 12g (Dietary
Fiber 3g); Protein 12g % Daily Value: Vitamin A 16%; Vitamin C 8%;
Calcium 22%; Iron 4% Diet Exchanges: 1 Medium-Fat Meat, 1 Fruit,
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